I have been asked by several people what to do for recipes that require Gelatin, when your a Vegetarian. With the help of others,
we have come up with Pectin. Now Pectin, which is mainly used for making Jams and Jellies can be used to thicken things as well. From
what we can tell, just use the same amount of Pectin as though you were using Gelatin. Since this is new to us, more research needs to
be done. Give this a try and let us know what you come up with.
For those who can buy Pectin, the following brands can be bought at a local grocery store; Ball and Certin. The recipe below should help
those who cannot buy the aforementioned brands. The internet is also a source to buy Pectin.
"When making jellies and marmalades, a small muslin (cheesecloth) bag containing seeds and skins of apples, quinces and citrus fruit is
boiled with the sugar and the fruit juice; the pectin from the seeds and skins is released and helps set the jelly."
From Larousse Gastronomique
2 pounds underripe Granny Smith apples,
washed and cut into eighths (not peeled or cored)
4 cups water
In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and
simmer for 20 minutes or until tender. Remove from the heat and cool.
Line a large bowl with dampened cheesecloth.
Pour the pulp and juice through the cheesecloth. Gather the corners
of the cheesecloth, and tie in a knot. Suspend from a cabinet
knob or handle and allow to drip into a bowl overnight. The next
day, measure the apple juice and pour into a large pot. Bring
the liquid to a boil over high heat and cook until reduced by
Refrigerate and use within 4 days or pour
into containers and freeze for up to 6 months
Yield: 1 1/2 cups.
Another Homemade Pectin
Making Pectin Extract: Chop 2 pounds apple peelings and cores (or whole sour cooking apples or crab apples), cover with 4 1/2 cups water,
and simmer gently, stirring occasionally, for about 45 minutes or until pulpy. Pour the contents of the pan into a scalded jelly bag suspended
over a large bowl and leave to drain, undisturbed, in a cool place for 8-12 hours. Put 1 teaspoon of the strained juice in a jar and add 1 t
ablespoon grain alcohol. Cover the jar and shake it, then leave to stand for 5 minutes. If a jellylike clot forms(pectin extract), then the
juice has a good pectin content. This test can also be used to test the pectin content of fruit after it has had its first cooking. Store the
pectin extract in the refrigerator once you have made it. Use 1 1/4 cups of the extract for every 4 pounds low-pectin fruit and add it to the
fruit after it has been cooked but before the sugar is added.
2/3 cup homemade pectin is same as 3-ounces of powdered gelatin.